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Italian Lemon Cream Cake Should Have Never Left Olive Garden So We Made the Perfect Copycat
Ingredients
  • subheading: Cake:
  • Cooking spray
  • 2 ¾ c.
  • (330 g.) all-purpose flour
  • 2 tsp.
  • baking powder
  • 1 tsp.
  • kosher salt
  • 1 ½ c.
  • (300 g.) granulated sugar
  • ½ c.
  • (1 stick) unsalted butter, softened
  • Zest of 1 lemon
  • ½ c.
  • vegetable oil
  • subheading: 4:
  • large eggs
  • 2 tsp.
  • pure vanilla extract
  • 1 c.
  • whole milk
  • subheading: Crumb Topping:
  • ⅓ c.
  • (65 g.) granulated sugar
  • ⅓ c.
  • (40 g.) all-purpose flour
  • 3 tbsp.
  • cold unsalted butter, cut into ½" cubes
  • 1 tsp.
  • pure vanilla extract
  • subheading: Lemon Cream Filling:
  • ½ c.
  • heavy cream
  • 1 ¼ c.
  • (140 g.) powdered sugar, plus more for dusting
  • 5 oz.
  • mascarpone
  • Zest and juice of 1 large lemon
Steps
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